Cinnamon Crunch Pumpkin Muffins
Whip up the fluffiest Vegan Cinnamon Crunch Pumpkin Muffins in just 30 minutes! With whole wheat flour, they are great for breakfast or for a midday treat with a cup of coffee. They're not too sweet and perfect for fall snacking.
Servings: 9 muffins
Calories: 296.5kcal
Ingredients
- 2 TBS chia seeds or 2 TBS ground flaxseeds + 5 TBS water, set aside
- ½ cup neutral oil like avocado
- 1 15 oz can pumpkin puree
- ⅔ cup raw turbinado sugar
- 1 TBS molasses or one TBS brown sugar, optional
- 1 cup all purpose flour
- 1 cup whole wheat flour or 1 ¼ cups all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon cinnamon
- ¾ teaspoon nutmeg
- ¾ teaspoon salt
- ¼ cup dried cranberries optional
- For topping: 1 TBS turbinado sugar + 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees F and oil a muffin tin. In a small bowl, combine chia "egg," neutral oil, pumpkin, turbinado sugar, and optional molasses/brown sugar. Mix to combine and set aside.
- In a larger bowl, mix flours, baking powder, baking soda, cinnamon, nutmeg, and salt. Sprinkle in dried cranberries if using.
- Carefully pour wet mixture into dry, mixing until there are no dry spots (do not mix too much though, as this will develop gluten in the flour which will make the muffins tough). Spoon muffin batter into 9 of the tins.
- Sprinkle cinnamon sugar mix on top of all muffins and bake for 18-22 minutes, until a knife stuck in the center comes out dry. Let muffins cool slightly in the pan, then remove to cool completely. Store in a sealed container on the counter for 3 days (they will soften a bit as they sit, but remain moist).
Video
Nutrition
Serving: 1muffin | Calories: 296.5kcal | Carbohydrates: 41.4g | Protein: 4g | Fat: 13.5g | Saturated Fat: 1.9g | Polyunsaturated Fat: 11.6g | Sodium: 199.8mg | Fiber: 3.8g | Sugar: 18.4g
